Salmon, Wine, Butter and Lemon juice
Put a little butter on tray for the oven. Lay salmon on top; enough wine to come up about a cm. A good big glass. White wine. A little nob of butter on each piece and put in the oven for 20 mins at 200deg. Or Gas mark 5.
Remove salmon from the tray with a fish slice – Add a large nob of butter and squeeze of lemon juice in the pan with fish juice at a low heat. Melt the butter and juice and gently mix on top of the stove. That will form a sauce – a bit like a hollandaise except there are no eggs.
Cod, Leeks, Cream, Tarragon
Poach cod, or put in buttered tray in oven. 15 – 20 mins ...depending on the thickness, Buttered base. A little carton of cream, chop up some leek (the bottom) and cook it in the cream with the tarragon – dried – a tstp. Fresh – a tablespoon. Dried herbs are 4-times stronger than fresh herbs. Fresh is best. Cream of leeks and tarragon will form a gentle sauce in the saucepan mix and cod is on the tray and add the sauce.
Sea Bass, Olive oil, Cherry tomatoes and Olive Oil
Flat – tasty fish – stronger and tastier than cod. Different in texture Fish seen as a luxury item – and very popular and readily available. Buy filleted fish with the bones removed.
Cooked in exactly the same wine way – using butter and wine and pop in the oven for 15 – 20 mins – depending on thickness. A separate pot. Olive oil, halve the tomatoes (sweet and ripe at moment) and fresh basil leaves. Use 20 leaves in the palm of your hands chopped up. Cook the tomatoes til they're starting to burst and fold in chopped leaves. That makes a very simple but tasty sauce. Go with whatever veg you were planning.
Prawns, Chilli, Lime juice and Coriander
This is a lovely combination and example of an Eastern flavoured dish.
Prawns a bit sturdier – they don’t flake and hold together. You can buy little plastics large prawns already shelled – so no work needed there. Fry in a little olive oil – or sesame oil, or sunflower and sesames oil together.
Fry until the prawns turn orange – This takes maybe between 5 and 10 mins if pan nice and hot. Dice up as much chilly as you like – Maybe one red chilli medium sized – A squeeze of lemon when prawns are cooked. If you want to be really good – flake the rind off the citrus. Then add some chopped up fresh coriander leaves – half-handful – sprinkle over the fish.
Sole, Wine, Butter and Toasted Almonds – Sole Meunière
This is a classic French dish. As simple as can be to prepare.
Black Sole is an expensive fish, so save this for a special occasion. It might be hard to get this off the bone. You will get a whole fish with a spine right down the middle.
We go to the pan or dish – lay the ole on this buttered surface and put in the over at 180 deg. or gas mark 4 – for about half an hour to be sure it’s cooked all the way through. When, you bring it out of the oven, sprinkle toasted almond and the pan juices. Nothing extra is needed.
It’s the most classic and best way to treat black sole.
The sole is presented at the table and it’s up to the guest to remove the top two fillet on top of the bone and then two fillets at the bottom. In very fancy French restaurants, the waiter will remove the bone for you. Blake sole is one of the kings of the Sea. It’s lot cheaper to make it at home. Lemon sole is milder, and cheaper but not quite as good as the black sole.
Smoked Salmon
Ingredients
- Smoked Salmon
- Pasta
- 4 x Egg yolks
- Grated Parmesan cheese
This is very like your carbonara recipe. Cut the smoked salmon into slivers. Cook your pasta in the normal way and keep the cooking water afterwards.
And then in a little bowl, mix the egg yolks and parmesan (block best) and Mix yolks and cheese to a paste. Add the who lot to the cooked pasta plus a ladle of the pasta water. That cooks like a carbonara. A lot people don’t like the texture. When you cook it its really lovey – a great flavour. No herbs lovely smoky flavour of the salmon, and the richness from the cheese and the eggs.